Instructions: Make 4 pockets of aluminum foil (double thickness is good) and lay one chop on each. Add rosemary to broth and let steep for about 10 minutes. Spoon 3 tablespoons of broth over the pork chop and layer sliced mushrooms on top. Add pepper, close foil pocket so that there is enough room for steam but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hours.

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